This savory corn galette is perfect as an appetizer or a light dinner. Creamy garlic whipped feta cheese, sweet corn, and fresh zucchini fill a crispy, buttery crust in this simple recipe. Vegetarian.
This easy, savory galette recipe is perfect for summer! Start with a store-bought pie crust (or make your own pastry dough à la our goat cheese galette!) Top the pie dough with a quick, creamy garlic whipped feta cheese, then layer it up with fresh summer zucchini and sweet corn.
We kept this recipe purposefully simple, but it's easy to customize with whatever you have on hand!
Ingredients
Scroll to the recipe card below for a full ingredients list with exact quantities.
Before you jump in, there are a few things we want to highlight:
- Pie Crust. Make your own (find our go-to recipe in our tomato galette post) or use a store bought pie dough to keep things simple.
- Sweet corn. Fresh corn kernels are our go-to: Cut them right off the cob. If you have time, grill the corn first - it'll pack a ton of extra flavor!
- Toss fresh zucchini slices with a pinch of salt and let it sit for a few minutes to draw out some moisture. This helps the zucchini roast evenly and prevents the galette from getting soggy!
- Hot honey adds important depth, spice, and balance to this galette. Don't have hot honey? Swap it for a bit of chili oil, a drizzle of balsamic glaze, or some fresh chopped herbs to add a bright, complex note that ties everything together.
Variations and Substitutions
This vegetable galette recipe is very forgiving: It's easy to customize with whatever you have on hand!
- Add protein. Shredded chicken (like this slow cooker chicken), cooked Italian sausage, prosciutto, and crispy bacon are great on this galette.
- Swap the feta for goat cheese (à la our fan-favorite whipped goat cheese) or ricotta. Use sour cream instead of cream cheese if you like. Add fresh herbs or lemon juice to the whipped feta for an extra pop of flavor!
- Add extra veggies. Yellow squash, broccoli, asparagus, sliced shallot, caramelized onions, and tomatoes are all tasty here. You can also top this galette with fresh herbs: chives, parsley, fresh thyme leaves, and fresh basil all work.
- Use puff pastry instead of pie dough!
Instructions
Salt the Zucchini
Place sliced zucchini in a colander; set it over a large mixing bowl. Give the zucchini a generous pinch of kosher salt (Image 1, above), then toss it to coat (2) and set it aside while you prep the rest of the ingredients. You don't need a ton of salt here, and you won't rinse it off later, so season to taste.
Let this sit for 10-30 minutes: You'll know it's "ready" when the zucchini looks sweaty, and a small pool of water has formed in the bowl below the colander.
The salt will pull some of the moisture out of the zucchini, which will help it roast more evenly in the oven and prevent the galette from getting soggy.
Pro Tip: This is an optional step, but it's worth it if you have a few extra minutes!
Make the Whipped Feta
Add feta, cream cheese, garlic, and a pinch of salt to the bowl of a food processor (3). Blend until smooth (4), then set aside.
Make Ahead Tip: This whipped feta keeps well in the refrigerator! Make it up to 4 days ahead of time; store in an airtight container in the fridge until you're ready to use it. Bring chilled whipped feta back to room temperature for 30 minutes or so on the counter so it's easier to spread over the galette.
Pat Zucchini Dry
Transfer the zucchini slices to a plate lined with a paper towel (Image 5, above). Use another paper towel to pat the slices dry, removing any moisture and a bit of extra salt (6).
Assemble the Galette
Arrange the pie crust on a large baking sheet lined with parchment paper (7). Spread whipped feta over the top (8), leaving about a half inch border around the edges (this will make it easier to fold later!)
Add a layer of zucchini to the galette (Image 9, above), followed by the sweet corn (10) and one more layer of zucchini (11).
Fold the exposed edges over the edge of the filling to form a crust (12). Don't worry if this doesn't look perfect - galettes are supposed to be rustic!
Whisk egg with a splash of water to form an egg wash (13). Use a pastry brush to brush a thin layer of egg wash over the edges of the galette (14).
Bake until golden brown, then drizzle with hot honey and add a few turns of fresh cracked black pepper. Let the galette cool for 5-10 minutes before serving.
FAQs
Yes! Make the whipped feta up to 4 days in advance, and store in an airtight container in the fridge until you're ready to use it (you may need to let it come to room temp on the counter for a bit to make it more spreadable). You can also bake the full summer galette a day in advance and reheat the leftovers the next day - it tastes just as good (if not better) a day later! If you make the galette in advance, we recommend waiting to add the hot honey until you're ready to eat.
If your galette crust is soggy, it may be due to too much moisture in the filling (salting your zucchini to draw out some moisture before assembling the galette helps with this!) A galette can also get soggy if the oven isn't hot enough, or if it sits too long after baking. If you struggle with soggy galette dough, it may be worth trying a new dough brand or recipe to see if that solves the problem. You can also preheat your baking sheet for 10 minutes or so, or place the baking sheet on top of a preheated baking steel or pizza stone to ensure the underside of the dough crisps up properly. It can take a bit of practice to get your galette technique dialed in - don't give up!
More Cozy Summer Recipes
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Corn and Zucchini Galette with Garlic Whipped Feta
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Dish
- Cuisine: American
- Diet: Vegetarian
Description
This savory galette recipe features fresh summer corn, zucchini, and creamy garlic whipped feta cheese.
Ingredients
For the Garlic Whipped Feta (makes 1 cup)
- 6 ounces feta cheese, drained of any brine
- 2 ounces cream cheese (about ¼ cup)
- 2 cloves garlic, peeled
- kosher salt, to taste
For the Galette
- 1 medium zucchini, sliced
- kosher salt, to taste
- 1 batch of your favorite pie dough (see recipe notes)
- 1 cup sweet corn kernels
- 1 egg
- 1 Tablespoon water
- 3 Tablespoons hot honey
- fresh cracked black pepper, to taste
Instructions
Make the Garlic Whipped Feta (up to 4 days in advance)
- Place feta cheese, cream cheese, garlic, and a pinch of kosher salt in the bowl of a food processor. Purée until you have a smooth mixture.
- Transfer whipped feta to an airtight container; store in the fridge until you're ready to use it (you can make this cheese up to 4 days in advance). If your whipped feta has been in the fridge for awhile, let it warm up on the counter for half an hour or so to make it more spreadable before assembling your galette.
Prep (when you're ready to make the galette)
- Place sliced zucchini in a colander over a large bowl. Toss the zucchini with a generous pinch of kosher salt; let this sit for 10-30 minutes while you prep the rest of the ingredients. The salt will draw some moisture out of the zucchini, which helps it roast more evenly and prevents a soggy galette. You'll know the zucchini is "ready" when it looks somewhat sweaty and a small pool of water has formed in the bowl below the colander.
- Heat oven to 425° Fahrenheit.
- Line a large sheet pan with parchment paper or a silicone baking mat.
- Transfer zucchini to a plate lined with a paper towel. Cover with another paper towel; press to remove excess moisture and salt. Set aside.
Assemble & Bake
- Roll pie dough out to a rough circle about ⅛" thick (or just unroll the dough if you're using store-bought) and place in the center of your prepared sheet pan.
- Spread whipped feta across the surface of the pie dough, leaving about ½" of space around the edge.
- Spread about half the zucchini slices over the galette. Follow with the corn kernels, then add one more layer of zucchini on top.
- Fold the edges of the pie dough up over the edge of the filling, pinching the dough together periodically to help it keep its shape. Don't worry about making it look perfect - galettes are meant to be rustic!
- In a small bowl, whisk egg together with a tablespoon of water to form an egg wash. Use a pastry brush to brush this egg wash over the edges of the galette.
- Bake at 425° 15-20 minutes, until the edges of the galette are lightly browned. Let cool for 5-10 minutes, then add a drizzle of hot honey and a few turns of fresh cracked black pepper. Slice and serve.
Notes
What pie crust should I use? We kept things simple and used one store-bought pie crust in these photos, but this galette is also great with homemade dough! We find a little bit of sweetness in the galette dough complements the sweet corn here, but you can use a sugar-free version if you like. Find our go-to pastry dough in our tomato galette recipe (The quick version: use a food processor to cut 1 stick cold, cubed butter into a mix of 1 ½ cups flour, ¼ cup sugar, and ½ teaspoon kosher salt, then add ice water slowly until the dough comes together).
Additions and Substitutions. For extra flavor in your galette filling, grill or roast the corn and zucchini before assembling the galette. Use crumbled feta in place of a block of feta cheese. Add fresh herbs (basil, thyme, parsley) to the whipped feta and/or on top of the finished galette for a pop of color. Use goat cheese instead of feta. If you don't love the taste of raw garlic, use roasted garlic in the whipped feta (or omit the garlic entirely). Swap the zucchini for yellow squash, or add whatever veggies you have on hand (bell peppers, tomatoes, and fresh peas are all tasty here). Add protein (grilled or slow cooker chicken, leftover sliced steak, crispy bacon, prosciutto) if you like.
A note about corn. We liked this galette best with raw (or grilled!) sweet corn kernels cut right off the fresh cob, but you can use defrosted frozen corn or canned corn in a pinch.
Don't skip the hot honey - it adds important complexity and heat to this otherwise simple dish! We like Mike's Hot Honey. If you don't have hot honey, you can top this dish with regular honey, chili oil, fresh herbs, or balsamic glaze - basically, top this galette with something bright and/or tart to tie everything together!
Store leftover galette in an airtight container in the fridge once it's fully cooled. Reheat in a 350° oven for 5-10 minutes.
Nutrition
- Serving Size: 2 slices
- Calories: 514
- Sugar: 17.6 g
- Sodium: 1312.5 mg
- Fat: 29.8 g
- Carbohydrates: 52.4 g
- Protein: 11.6 g
- Cholesterol: 98.7 mg
Jessie
Thanks Nicole!!
Coley
Oh girl, you are speaking my language with this one!! I love anything bunched up into tart. DEFINITELY adding this one to my to-make list!!